That’s what they claim, but is totally dependent on salt concentration. So more salt faster, less salt slower. My recommendation is to let that meat ride 10-14 days. This gives ample time for cure and also allows the development of flavors. Just let it ride and don’t hurry the process.I think I have read here, cure time on, say a pork loin where you penetrate from both sides, is 1/4" per side per day. Have I been mis-informed?
What Eric said. Rule of thumb says 1/4 all the way around per day (provided you don't go way low on salt%) and add a day for safety, but the bare minimum doesn't provide you with the flavor development you get with 10 to 14 days. I know I wanted to rush things on my first go with bacon, but I resisted the urge to rush it through and did a 2 week cure.That’s what they claim, but is totally dependent on salt concentration. So more salt faster, less salt slower. My recommendation is to let that meat ride 10-14 days. This gives ample time for cure and also allows the development of flavors. Just let it ride and don’t hurry the process.
I also use 0.25% cure#1, 1.5% salt, but use 0.75% sugar. I run about 14 days no matter if it's cured in half that time (give or take) for the added flavor development.Weigh meat and convert to grams. For dry brining min 1.5% salt and is what I use, .25% cure 1 for 156ppm. 1% sugar optional. When you weigh the meat and the ingredients it's an equilibrium cure based on the meat weight. You can't over cure it so 1/4"/day plus 2 days for good measure. Let it coast another few days or week if you want.
Yup! I make 1.5" boneless pork loin back bacons around 300gms each and weigh everything and keep them individually sealed, cured for smoked, grilled boneless Kassler Rippchen vs whole back bacon. Pull one out or two from the fridge as you need them. 8 days min but mostly 14 days. I use a pork chop seasoning that is salt, MSG and sugar as the first three ingredients so I add 1% added salt to the cure and no additional sugar. These are great because I try not to freeze and keep in the fridge as I want one like commercial bacon. For back or spare ribs I use 60% cure 1 for bacon on a stick and 80% cure 1 for bone in loin chops since bone doesn't absorb cure. These three are much simpler and convenient than belly bacon.I also use 0.25% cure#1, 1.5% salt, but use 0.75% sugar. I run about 14 days no matter if it's cured in half that time (give or take) for the added flavor development.
Your cutting Salt and Syrup is fine. That amount of Cure #1 is Low. Use 1 Tablespoon but add it After the Brine Cools. 4 to 5 Days may not cure to the center if your Loin is thick. Measure the thickness at the thickest point an soak 1 Day for each 1/2" of thickness. If 4" thick, soak 8 days minimum. Some guys go an extra day for insurance...JJ
Yeah but it's Facebook, so what you gonna do? Thanks for the quote.Whoever told you that is wrong.
I will add this, most of the time frames today are from The older days when they used 3-4% salt. That salt is the horsepower that diffuses the salt and cure into the meat. Today people are all over the map with all in salt, from 1% to 2%. That lower salt will need more time. But keep in mind that while an old recipe may call for 7 days of cure time on a pork belly it also will call for an equalization time of anywhere from 14-30 days. That equalization time is left out of todays hurry up and get it done curing process. Non the less, that extra time was called for then with double the salt percentage. That’s why with lower salt ( I’m all in at 1.75%) I caution people to give more time, to go 14 days on bellies for example. I’m trying to add some equalization time in there, and it works perfectly, even 21 days is good but I don’t like going 30 days just because our salt percentage is low and I have had cured meats mold at 30 days.Yeah but it's Facebook, so what you gonna do? Thanks for the quote.
You can spray treat the surface of a belly with potassium Sorbate to prevent mold growth on the surface for those lengthy equalization periods....I have had cured meats mold at 30 days.
Does the spray hinder the nitrate/nitrite action?You can spray treat the surface of a belly with potassium Sorbate to prevent mold growth on the surface for those lengthy equalization periods....
Are you including cure salt in that 1%? That low salt is workable with refrigeration today, but the added time in cure is essential. Your process sounds good to me.I use 1% salt (or lower) in my meats. 1/2% in the fresh sausage for my wife.
I cure loin at 1% and it requires at least double the time.
I just started a 1% dry cure belly and I will let it go for 3 weeks before even thinking about sending to the smoke.
Does the spray hinder the nitrate/nitrite action?
Great post, thank you.I will add this, most of the time frames today are from The older days when they used 3-4% salt. That salt is the horsepower that diffuses the salt and cure into the meat. Today people are all over the map with all in salt, from 1% to 2%. That lower salt will need more time. But keep in mind that while an old recipe may call for 7 days of cure time on a pork belly it also will call for an equalization time of anywhere from 14-30 days. That equalization time is left out of todays hurry up and get it done curing process. Non the less, that extra time was called for then with double the salt percentage. That’s why with lower salt ( I’m all in at 1.75%) I caution people to give more time, to go 14 days on bellies for example. I’m trying to add some equalization time in there, and it works perfectly, even 21 days is good but I don’t like going 30 days just because our salt percentage is low and I have had cured meats mold at 30 days.
Today meat is properly cured once the meat is “red in the center” but to me the meat is cured when the process is complete, at which time the meat is cured through, equalized and deliciously balanced. While the meat may get “red“ in the center at 1/2” per day with lower salt percentage I believe that throwing caution to 1/4” per day will yield a better more tasty product, I’m not saying you have to but I suggest you consider it.
For the curing nerds out there, and I know not everyone wants this much information, that said for those who are interested here is the process broken down.Today meat is properly cured once the meat is “red in the center” but to me the meat is cured when the process is complete, at which time the meat is cured through, equalized and deliciously balanced. While the meat may get “red“ in the center at 1/2” per day with lower salt percentage I believe that throwing caution to 1/4” per day will yield a better more tasty product, I’m not saying you have to but I suggest you consider it.